Mediterranean Herbed Rice - cooking recipe

Ingredients

1 3/4 cups water
1 teaspoon low-sodium instant chicken bouillon granules (or 1 bouillon cube)
1 cup basmati rice
1/2 cup chopped onion
1/2 cup chopped celery
8 ounces button mushrooms, sliced
2 garlic cloves, minced (or more or less, to suit)
1 tablespoon olive oil
2 tablespoons snipped fresh herbs (basil is my favorite)
1 teaspoon snipped fresh rosemary
1/2 teaspoon salt
1/4 teaspoon ground black pepper

Preparation

In a medium saucepan bring water to a boil; stir in the bouillon. Add the rice and stir several times until it returns to boiling. Reduce the heat to low. Cover the pan and let it simmer over low heat for about 10 minutes or until the liquid is absorbed. Remove the saucepan from the heat, and let the pan stand undisturbed, covered, for 10 minutes. (Do not lift the lid!).
In the meantime: In a large skillet, saute the onion, celery, mushrooms and garlic in the olive oil over medium heat for 3 minutes (or until the celery and onion are tender). Remove the skillet from the heat.
Add the cooked rice, fresh herbs, and rosemary. Season with salt and pepper, and stir just until well combined. Serve while still hot.